Gluten Free Pumpkin Pancakes

Yes, I pictured one pancake. Why? Because once everyone got wind of me making these gems, this was my ration.

These are by far one of my favorite things to make. They warm your belly without bloating them up!

So here is how you make them. I doubled the recipe because, well, if you don’t you’ll regret it.

Gluten Free Pumpkin Pancakes

3 1/2 C. Gluten free flour (I used cassava or yucca root flour)

6 tsp baking powder

1/2 tsp salt 

1-2 tbsp cinnamon ( to your liking)

1 tsp allspice

1/4 tsp ginger

2 eggs

2 cups coconut water (or milk)

2 tbsp oil of choice

2 C. Pumpkin

Directions: Mix all dry ingredients together. Add eggs, oil, water/milk, pumpkin. Mix. Heat griddle and spoon out 1/4 cup of batter at a time. Cook like normal pancakes. Add butter and maple syrup.

These would be great for a brunch or even for dinner (which we did tonight). I promise, they will not disappoint!